Smash Burgers on the Griddle Plate

Making smash burgers on the Delta Heat Gas Grill or Power Burner can easily be done with the Delta Heat griddle Plate accessory. Simply drop in the griddle plate, fire up your grill, and you're ready to go.

 

Ingredients:

• 80% Lean / 20% Fat Ground Beef
• Burger seasoning of choice - Salt, Pepper, Garlic seasoning as a good base
• Brioche Buns
• Cheddar Cheese slices
• Lettuce, Tomatoes, Onions, Pickles, Ketchup, Mustard, Mayo
• Cooking oil and/or butter

Cooking Items:

• Delta Heat Griddle Plate accessory
• Spatula
• Bench Scraper (not necessary but very handy to cook and clean with)
• Burger press - tip: pressing with parchment paper will make it easier to press without patties getting stuck. You can also use aluminum foil.
• 1/3 Measuring Cup
• Temperature Gun

Steps:

1. Place and position the Delta Heat Griddle Plate above the position of 2x U-Burners. It is recommended to do this above U-Burners instead of the Sear Burner.

 

2. Fire up the burners to medium high and wait until the surface temperature reaches between 400-425 degrees F. Prepare ingredients while waiting.

 

3. Loosely pack ground beef into a 1/3 measuring cup and set aside.

 

4. While the temperature is climbing, this is a good time to toast your buns. Add butter onto your griddle plate or thin layer of mayo onto the bottom side of bun and toast on griddle plate for a few seconds.

Tip if using mayo: Immediately after bun makes contact to the griddle plate, rotate the bun while toasting to ensure it doesn't burn/get stuck.

 

5. If grilling veggies, oil the section of the griddle plate where you will grill the veggies and season/grill to desired doneness.

Tip: After this step, have all your veggies/condiments/buns ready as everything will go quickly from here.

 

6. Measure griddle plate temperature with infrared thermometer. When it reads 400 degrees, oil the griddle plate or butter and place beef onto the plate. If grilling multiple patties, ensure there is enough space in between each patty.

 

7. Let the uncooked beef ball sit on the griddle for about 5 seconds then immediately smash with even pressure. Press until the patty is flat as possible then hold down for a few seconds. Distribute the weight around the press to ensure all the edges are flat. Try to smash only once and do not move the patty.

 

This step will become easier the more you make smashburgers.

 

8. Immediately season after smashing then let the patty cook until juices rise to the top of the patty and the edges are browning. Use your spatula to scrape the patty and flip.

 

Tip: We find that scrapping the patty from the side in a deliberate motion works best for not getting the patty stuck.

 

9. Immediately after flipping, place cheese on top of patty and let it melt.

 

10. If stacking patties, stack now then place onto bun. Serve with condiments/veggies and enjoy.

 

 

11. If you are making more smashburgers, use the bench scraper to clean the griddle then rinse/repeat.